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Adley Zayan

ARTICLES

Beneluxx Tasting Room
33 S. 3rd Street
(215) 413-1918
With its comical misspelling, Beneluxx Tasting Room is just one 'x' shy of being 'xxx'. Beneluxx is perfect for all your dating needs - after all, what could be more romantic than fondue, wine, cheese, beer and chocolate?
Just let Cliff, the manager-cum-sommelier, take care of you and you are bound to score. November 1, 2007 at 12:00 am

Philadelphia's barren pizza scene has long needed some manna from heaven. For a city steeped in Italian heritage - not to mention red-and-white-checkered tablecloths - the lack of quality pizza is strange. April 19, 2007 at 12:00 am

Privada 2004, Bodega Norton, Argentina (Malbec, Merlot, Cabernet Sauvignon) $13.99 (down from $21.99)
As Valentine's Day draws near, enophiles all over the land ponder which bottle to serve on the special night. February 8, 2007 at 12:00 am

You could be forgiven for thinking Gayle was a typical Philly BYOB. It is very small, very close to South Street and has a clientele of bohemian foodies and aspiring trendsetters. April 6, 2006 at 12:00 am

La Fontana opened in January to barely a whisper. With Amada deservedly capturing the rapturous praise and hoi polloi, La Fontana has quietly set about establishing itself as a neighborhood Italian restaurant. March 16, 2006 at 12:00 am

Upon entering Le Bec-Fin, and being led down a winding staircase away from the garish opulence of the main restaurant, I couldn't help but feel like a third-class passenger on the Titanic. This was shortlived, as the subterranean Bar Lyonnais is seductively plush, oozing with class and authenticity. February 2, 2006 at 12:00 am

Highlights:
Early Bird Special, 5:30-8:00 every night
Romantic view of the Schuylkill
Drawbacks:
Dishes loaded with garnishes, and accompaniments often come up short on flavor.
Bistro St. January 19, 2006 at 12:00 am

Mexican cuisine is clearly designed to get diners uncomfortably full, and Taqueria La Veracruzana certainly fits the bill: the resulting doggie bag will be haunting me for weeks. October 27, 2005 at 12:00 am

The format of Vetri's menu is instantly revealing. On the first page are about 10 permanent fixtures and on the second, a few more temporary ones contingent to season and to chef Mark Vetri's whims. October 20, 2005 at 12:00 am